World Nutella Day: Deep-fried Nutella jaffle ice cream sandwich recipe

YOU need to celebrate World Nutella Day (yes, it is an official day) with this deep-fried jaffle ice cream sandwich? It’s hot, cold, smooth, crunchy, sweet, salty, beautiful and messy.

TODAY is World Nutella Day. Why not celebrate with this utterly indulgent treat that is hot, cold, smooth, crunchy, sweet, salty, beautiful and messy.

You need this.

INGREDIENTS

16 slices white bread

80g softened unsalted butter

1/3 cup (110g) Nutella

1 ball buffalo mozzarella, sliced into 8 pieces

2/3 cup (70g) grated hard mozzarella

Sunflower oil, to deep-fry

¾ cup (110g) plain flour

3 eggs, lightly beaten

1 ½ cups (75g) panko breadcrumbs

4 scoops vanilla ice cream

Icing sugar, to dust

METHOD

1. Butter one side of each bread slice, then place, buttered-side-down on a board. Dollop 1 tbs Nutella in the centre of 8 slices (don’t spread it, leave it in a little mound). Cover with a slice of buffalo mozzarella and 1 tbs grated mozzarella. Cover with remaining 8 bread slices, buttered-side up.

2. Working in batches, place in a hot jaffle iron and cook for 6-7 minutes until golden and lightly crisp. Remove from jaffle iron and cool slightly.

3. Half fill a saucepan or deepfryer with oil and heat to 180C.

4. Coat each jaffle in flour, followed by egg and breadcrumbs. In four batches, deep-fry jaffles for two minutes each side or until crisp and golden. Drain on paper towel.

5. Immediately sandwich 2 jaffles together with a big scoop of ice cream and repeat to create four ice cream sandwiches. Dust with icing sugar and serve warm.

This article originally appeared on delicious.com.au

Originally published as World Nutella Day: Deep-fried Nutella jaffle ice cream sandwich recipe